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Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions CHRM 1030 Culinary Foundations Foams, Gelatin, Fats and Emulsions.

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Presentation on theme: "Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions CHRM 1030 Culinary Foundations Foams, Gelatin, Fats and Emulsions."— Presentation transcript:

1 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions CHRM 1030 Culinary Foundations Foams, Gelatin, Fats and Emulsions

2 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions How are foams, gels, fats and emulsions used in food preparation? As Thickeners As Thickeners Stabilizers Stabilizers Leaving Agents Leaving Agents Flavor Flavor Texture Texture

3 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions Some examples of products that include foams are: Meringues Meringues Soufflés Soufflés Chiffons Chiffons Bavarians Bavarians Mousse Mousse Sponge Cakes Sponge Cakes

4 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions Tips on successful foams: Foams are: lightened substances. Foams are: lightened substances. This lightening is accomplished by incorporating air. This lightening is accomplished by incorporating air. The walls of air cells formed by egg protein, butterfat or gelatin. The walls of air cells formed by egg protein, butterfat or gelatin.

5 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions *Egg foams - Use a foaming agent such as salt, lemon juice, cream of tartar, copper bowl Use a foaming agent such as salt, lemon juice, cream of tartar, copper bowl Warm eggs to f Warm eggs to f Do not add anything till eggs reach foamy stage Do not add anything till eggs reach foamy stage Sugar stabilizes foams Sugar stabilizes foams Use egg foams immediately – they will not hold Use egg foams immediately – they will not hold Have clean equipment and clean whites Have clean equipment and clean whites

6 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions *Butterfat foams - Use fresh heavy cream Use fresh heavy cream Have everything cold – cream & utensils Have everything cold – cream & utensils Do not add anything till soupy stage Do not add anything till soupy stage Gelatin can stabilize butterfat foams Gelatin can stabilize butterfat foams Gelatin must be dispersed in part of liquid cream and added near completion Gelatin must be dispersed in part of liquid cream and added near completion Do not over beat Do not over beat

7 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions *Gelatin foams - Most stable of all Most stable of all Liquid in syrupy stage/egg white consistency Liquid in syrupy stage/egg white consistency Control temp over ice bath not in fridge Control temp over ice bath not in fridge Mechanical convection to keep temp even (stir) Mechanical convection to keep temp even (stir) Re-warm if too stiff Re-warm if too stiff

8 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions Some examples of products that include gelatin are: Chiffons Chiffons Bavarians Bavarians Mousse Mousse Jell-O Jell-O Aspic Aspic

9 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions Tips on successful gelatins: Bloom the gelatin in small amount of cold water or liquid Bloom the gelatin in small amount of cold water or liquid Use first quality, not old or stale product Use first quality, not old or stale product Dissolve completely in hot liquid Dissolve completely in hot liquid

10 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions *Sweet or savory - *Sweet or savory - Sugar and acids weaken gels Sugar and acids weaken gels Use a larger amount of gelatin for acid or sugar products Use a larger amount of gelatin for acid or sugar products Large pieces of product can also weaken the protein matrix Large pieces of product can also weaken the protein matrix Incorporate foams at the syrup stage Incorporate foams at the syrup stage Cool over ice bath – re-warm if necessary Cool over ice bath – re-warm if necessary

11 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions Some examples of products that include fats are: Fried foods of all kinds Fried foods of all kinds Buttercream Buttercream Hollandaise sauce Hollandaise sauce Mayonnaise Mayonnaise Vinaigrette Vinaigrette Cakes Cakes Almost everything has some fats Almost everything has some fats

12 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions Hard fats- Those that stay hard or semi-solid at room temp Those that stay hard or semi-solid at room temp Saturated fats Saturated fats Usually from an animal source or hydrogenated by heat and chemical treatment Usually from an animal source or hydrogenated by heat and chemical treatment Tropical oils such as coconut and palm Tropical oils such as coconut and palm

13 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions Liquid fats- Lipids Oils Oils Plant sources Plant sources Olive, corn, canola Olive, corn, canola Liquid at room temp Liquid at room temp Semi-solid if refrigerated Semi-solid if refrigerated

14 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions Tips on fat use in culinary applications: Do not use clarified butter for pastry crust making, mashed potatoes, or sauce thickeners Do not use clarified butter for pastry crust making, mashed potatoes, or sauce thickeners Keep solid fat chilled if using in crust etc Keep solid fat chilled if using in crust etc Store liquid in a cool, dry, place with limited light and rotate frequently to avoid rancidity. Store liquid in a cool, dry, place with limited light and rotate frequently to avoid rancidity. Pay attention to rancid, flavor – combinations, smoke points Pay attention to rancid, flavor – combinations, smoke points

15 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions Some examples of products that include emulsions are: Mayonnaise Mayonnaise Hollandaise Hollandaise Buerre blanc Buerre blanc Vinaigrette Vinaigrette

16 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions Tips on successful emulsions: There needs to be an accurate oil to liquid ratio There needs to be an accurate oil to liquid ratio Set with a few drops of hot water at the end of process Set with a few drops of hot water at the end of process You can bring back together a “broken” emulsion You can bring back together a “broken” emulsion

17 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions *Cold emulsions Mayonnaise Mayonnaise have ingredients at 80f have ingredients at 80f Add oil slowly at first Add oil slowly at first Use a Balloon Wisk and Stainless Steel bowl Use a Balloon Wisk and Stainless Steel bowl

18 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions *Warm emulsions Have clarified butter very warm at 120f - add butter slowly at first Have clarified butter very warm at 120f - add butter slowly at first Use a balloon whisk to get aeration Use a balloon whisk to get aeration Buerre Blanc Buerre Blanc Whole/Raw butter has natural emulsifiers - Whole/Raw butter has natural emulsifiers -

19 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions Lab briefing: Everyone makes: Everyone makes: Mayonnaise (Exercise Eight) Mayonnaise (Exercise Eight) Group I – Exercise One and Foam Recipe Group I – Exercise One and Foam Recipe Group II – Exercise Two and Fat Recipe Group II – Exercise Two and Fat Recipe Group III – Exercise Three and Gel Recipe Group III – Exercise Three and Gel Recipe Group IV – Exercise Four and Emulsion Recipe Group IV – Exercise Four and Emulsion Recipe Group V – Exercise Five and Fat Recipe Group V – Exercise Five and Fat Recipe Group VI – Exercises Six and Seven and Emulsion Recipe Group VI – Exercises Six and Seven and Emulsion Recipe

20 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions Demonstration Instructor will demonstrate: Instructor will demonstrate: Blooming Gelatin Blooming Gelatin Breaking Cream Breaking Cream Whisking Vinaigrette Whisking Vinaigrette Student Groups Will Demonstrate: Student Groups Will Demonstrate: Their recipes on the buffet at _______time Their recipes on the buffet at _______time Display exercises in the kitchen Display exercises in the kitchen

21 Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions Homework Seven Read Egg Chapter Read Egg Chapter Prepare a ONE PAGE ingredient handout Prepare a ONE PAGE ingredient handout Choose an ingredient or ingredient category from lab six Choose an ingredient or ingredient category from lab six Copies for everyone Copies for everyone Three-hole punched Three-hole punched Can be front and back Can be front and back Must include graphics Must include graphics


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